Mushroom-Chorizo Stuffed Peppers on Mole Verde Sauce - Plate Time ep. 6
Thank you for joining us on our cooking show endeavors! What we have for this episode is a summer time staple. This dish is a great entree that is not only filling but also has tremendous flavor. It is packed with some of my favorite vegetables, and is a great item to bring to any party. Chef Eric walks you through the recipe and keeps things simple and tasteful. The recipe is simple, plant based, and impressive. As always, the recipe is posted below.
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The recipe is as follows:
Mushroom-Chorizo Stuffed Peppers on Mole Verde Sauce
Ingredients for stuffed peppers:
8 ounces Cremini mushrooms, Large dice
8 ounces Shiitake mushrooms, Large dice
1 cup Potato, cubed and par cooked
1 cup Chorizo, plant-based, pre-cooked
4 ea Garlic cloves, sliced thin
2 tbls Extra-virgin olive oil
2 tbls Butter, plant-based
1 tbls Pasilla chili powder
1tsp Paprika
1 tsp Cumin, ground
¼ cup Cilantro, minced
2 tsp Sea salt
2 each red pepper cut in half, end to end, seeds removed
Preheat oven to 375°.Place a large sauté pan over medium high heat and add extra-virgin olive oil. Add the garlic and mushrooms and sauté until browned, reduce heat and add Chili powder, paprika, cumin, salt, pepper, and cilantro. Mix seasoning and add potatoes and plant-based butter. Mix again. Remove from heat and stuff half peppers with mushroom mixture. Place the stuffed peppers in the oven and roast for 45 minutes. Remove from oven and place on Mole Verde sauce garnish with toasted pepitas and cilantro
Ingredients for Mole Verde sauce:
2 Lb Tomatillos, husked and rinsed
1 each Serrano, deseeded, chopped
1 each Jalapeño chiles, deseeded, chopped
2 tbls Extra virgin olive oil
2 each Garlic cloves
½ cup White onion, coarsely chopped
½ cup Pepita seeds
1 tsp Sea salt
½ tsp Black pepper, freshly ground
4 cups Vegetable broth
1 cup Kale, coarsely chopped, fresh
½ cup Parsley, leaves and upper parts of stems
½ cup Parsley, leaves and upper parts of stems
Thinly sliced radishes, cherry tomato, lime, toasted pepita seeds to garnish
To make the mole verde,
Place a medium-large saucepot over a medium heat and get hot. Once hot add the onions, garlic, serranoes, and jalapeños. Sauté for 1 to 2 minutes, do not brown. Add tomatillos pepita seed and the vegetable broth, bring to a boil. Remove from heat. in small batches blend the tomatillo mixture with the kale, cilantro, and parsley. Pass through a fine strainer.
Recipe: Black Bean & Mole Chili
Ingredients:
1 cup dried black beans -- rinsed
2 tablespoons olive oil
1 large onion -- chopped
1 large red bell pepper -- chopped
2 jalapenos -- chopped
3 cloves garlic -- minced
14 ounces crushed tomatoes in puree
1 tablespoon ancho chili powder
2 teaspoons paprika
2 teaspoons unsweetened cocoa
1 teaspoon salt -- plus more for turkey
1 teaspoon sugar
pinch oregano -- (for optional turkey)
1 1/2 cups canned corn
1/4 cup cilantro -- chopped
3 ounces ground turkey -- or about 1/2 cup cooked turkey per person
3/4 cup sour cream
Directions:
Soak beans overnight or quick soak. Drain beans and return to pot. Add enough cold water to cover by 2 inches, cover, and bring to a boil. Reduce heat and simmer until beans are tender but not mushy, about 2 hours. Add water as necessary. Drain beans, reserving 2 cups liquid.
In a large pot, heat oil and add onion, red pepper, jalapenos, and garlic. Sauté until the vegetables are soft and sweet. Add beans, 1 cup bean liquid and crushed tomatoes and bring to a simmer.
In a small bowl, combine chile powder, paprika, cocoa, salt, and sugar. Stir in about 1/4 cup bean liquid to make a paste. Stir into simmering chili.
Drain corn and warm in a pan, or put in a bowl and microwave until hot. Toss with cilantro.
If using raw ground turkey, sauté in a dab of olive oil over medium-high heat, sprinkling with a pinch oregano and salt as you stir. Into each flexitarian’s bowl stir hot turkey and garnish with corn, cilantro, and sour cream. Serve each bowl of vegetarian chile topped with corn and sour cream.
Description:
Adding real mole sauce is a time-consuming process in which dried, whole chilies are toasted and ground with spices and, in some cases, Mexican chocolate. In this gluten-free recipe, we get some of the flavors of mole with a quick and easy short-cut.
Source:
Lunds and Byerly's Real Food Winter 2011
Per Serving (excluding unknown items): 298 Calories; 13g Fat (36.8% calories from fat); 13g Protein; 37g Carbohydrate; 7g Dietary Fiber; 24mg Cholesterol; 526mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
QUESO FUNDIDO aka CHORIQUESO This is The BEST Mexican APPETIZER You Can Make at HOME!
Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! ????????♥️???????? ❤️
It’s another beautiful day and today we will be making the best choriqueso or aka as queso fundido this is the most delicious Mexican appetizer you can make at home ???? ☺️???? I hope you enjoy it as much as we do and if you do please let me know in the comments and if you new here, welcome, become part of our family it is FREE, just hit that subscribe bottom ☺️ I promise you, you will not regret it ♥️ love you all thank you again got joining us today!
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Always Pan 2.0 -
Cast Iron -
blender- Vitamix A3500
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PRO TIP!!!!
✅ use homemade chorizo for this recipe TRUST me it makes a huge difference ☺️
Ingredients:
The best Chorizo you can ever make
1/2 chopped onion
1 jalapeño
1 roma tomato
2 roasted Chile poblanos
24 oz queso Oaxaca
1 Servíng of love ????
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Recipes in Spanish:
#choriqueso #quesofundido #quesoflameado
Stuffed Peppers+Mole
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Slow-Cooker Chicken Mole- Martha Stewart
Bittersweet chocolate and spices add richness to this Mexican-inspired chile sauce called mole (MOH-lay). Simmer in a slow cooker along with chicken thighs for a warming weeknight meal.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
My Go To TEX-MEX BEEFY ENCHILADAS: Fast & Easy Enchilada Recipe
This one is a 11/10 for sure! This enchilada recipe is fast, easy and super delicious it will forsure become not only yours but everyone’s favorite!
You can preorder my first cookbook here ???????? get a sneak peek and let me know your thoughts ♥️
????ALL OF MY FAVORITE ITEMS/KITCHEN ESSENTIALS CAN BE FOUND ON MY AMAZON STOREFRONT ????
????????♥️ Get your apron here
Pots & pans using atm Ourplace Website -
Always Pan 2.0 -
Cast Iron -
blender- Vitamix A3500
‼️‼️‼️For any other recipe just type in Cooking Con Claudia, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
✅ tip
Skim the top of the beef gravy to remove the excess oil
Ingredients:
For the enchiladas
Whit corn tortillas
Oil for frying
Medium cheddar cheese
For the beef chili gravy sauce
1/2 onion;small diced
2 minced garlic cloves
1 lb ground beef (80/20)
2 tsp ground cumin
2 tsp oregano
2 tsp black pepper
Salt to taste I used 1 1/2 tsp
3 1/2 unsalted beef broth
2 tbsp tomato paste
3 tbsp New Mexico chili powder
1 1/2 tsp paprika
1 1/2 tsp cayanne pepper
4 tbsp APF (all purpose flour)
1 serving of love????
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IG: cooking_con_claudia
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Business Inquires Only: claudia.regalado91@gmail.com
Recipes in Spanish:
#texmex #enchiladas #beefenchiladas